Saturday, 27 December 2014

This is a typical amchi(Konkani GSB) side dish prepared with ivy gourd or tendle(Konkani,Marathi),Kovakai(Tamil),Thondekayi(in Kannada) that grows on vine and popularly grown in coastal areas of south India.In my in-laws place it covers over the barbed wire over the compound wall.This is my Mom-in -laws recipe which she often makes from the fresh picked ones and will be definitely packed in lunch box along with curd rice when they travel and it tastes heaven.Ingredients:Ivy gourd (thendle) 25-30salt to tastePinch of chilli powderGarlic flakes 10-12(crushed)red chillies 4(cut into pieces)Oil 1tbsp

Method:

Wash,rinse and drain the gourd in a colander.

Remove the tip ends and crush each gourd a little(in a mortar or a with a stone)

Take the crushed gourd along with a dash of salt and a pinch of chilli powder in a cooker.

Add 1 cup of water and cook for 1-2 whistles.

Once the pressure is gone drain the gourds

In a pan take oil add red chilli pieces and crushed garlic and brown them.

Add the drained gourd and additional salt(taste a piece of gourd as some salt was already added while pressure cooking)

Cover and cook for 2-3 minutes.

keep the lid open and let it cook for next 15-20 minutes,stirring in between till all moisture is gone and gourd becomes brownish and wrinkled.

Best served with rice and daal,or even with curd rice.

Note:I have used non stick pan,tastes best if prepared in cast iron pan.You can directly cook on the pan itself without pressure cooking,but it is a time taking process.

Thursday, 25 December 2014

Rice varieties are a speciality in India.No matter which region it belongs to but formation is complete and balanced, and have taste of their own.Everyday is not the same,so ,is also cooking!! Sometimes we feel like being less in kitchen and devote more time to other activities be it watching a movie or reading a book but want something to eat that tastes the best and involves less time and effort.Here is one such recipe of rice with fresh mint leaves and a blend of few spices that makes it taste divine..The best part in this recipe is that it has no onion or garlic,though it can be added for those who like it.It can be packed in lunch boxes or even good as a travel food.The recipe credit goes to my friend Sanjukta who cooks yummy food in no time.Ingredients:Rice(sona masoori) 1 1/4 cups(1pav)Salt to tasteWater (for cooking) Rice:water-1:2Paneer Cubes 10-12Fresh/frozen peas 1/3cupLemon Juice 1/2tspFor Masala:Pudina/Mint leaves 4 fistful(mushti/mutti)Green chillies 2-3(as per your spice liking)Ginger Choppings 1tspFresh/Dry coconut 1/4cupFor Seasoning:Oil(any variety of choice) 3-4tbspMustard seeds 1/2tspJeera(cumin) 1tspMethod:Wash rice nicely and then soak it for 30 minutes.Make a paste with the mentioned ingredients by first blending ginger,chillies and coconut to coarse powder then add mint leaves in batches using little water to a fine paste.Heat oil in a pressure cooker and toss in mustard seeds and let it crackle,toss in jeera and allow it to sizzle.Add masala paste and sauté for 3-4 minutes or till the rawness fades.Add drained rice,salt to taste and give a nice stir.Add fresh peas,paneer cubes ,lime juice and water and cover the lid.Pressure cook to one whistle and simmering the flame for 5minutes.Switch offOnce you open the lid give a 5 minutes standing time as immediate mixing will ruin the texture of rice.Carefully mix the rice with a slotted spoon evenly.Serve with any raita or curry of your choice. Note:The original recipe does not use any peas or paneer.I have added it as my son loves it!!Onion can be added as well.Just used a medium sliced onion after mustard and cumin seasoning and sautéing to light golden and follow the remaining process

Dates(khajoor) are a good source of dietary potassium,fiber and protein.It is generally eaten as a snack food.These days we come across products like dates jam,dates stuffed with amonds and coated with chocolate and so on.There are a variety of dates available like kimia,tunisian ,etc.,here in Indian supermarkets.I have used the desert crown dates which are normally available.I have followed the method from aayis recipes .Ingredients:All purpose flour(maida) 1cupPowdered Sugar 3/4 cup(i have decreased a bit due to presence of dates)Olive Oil 1/2cupMilk 3/4cupSeedless dates 18-20nosBaking soda 1tspVanilla essence 1/4tspChopped cashew nuts(for garnish) 1tbsp

Method:

Boil the milk along with dates(roughly chopped)for a one rolling boil.

Switch off the flame.Cover it with a lid and rest for 2-3 hours.

Blend dates using the soaked milk to form a smooth paste and set aside.

Grease a cake tin with oil and dust with some flour.

Pre-heat the oven @180 Degrees C.

Sieve the flour with baking soda for 2-3 times,set aside.

In a mixing bowl either using electric blender or a wire whisk cream together oil,sugar first.

Then add the prepared paste,vanilla and beat until creamy.

Add the sifted flour in batches and mix it using cut and fold method.

If the batter is too tight add 1-2tbsp of water and mix gently.

Pour into the prepared tin,sprinkle the chopped nuts and set the oven temperature to 170 Degrees and bake for 40-45 minutes or until the tester comes out clean.

Just out of oven

After slicing

One more way of decorating the cake-Have used powdered sugar to get a checkerboard formation :)

Tuesday, 23 December 2014

This is a totally traditional recipe of the GSB community of Mangalore region.I love this dish as I have grown up eating this one but my Mom-in law prepares this dish with a vegetable called breadfruit.Itseems this curry can be prepared with fish as well ,but,sorry I do not have any idea as I have never cooked anything beyond egg in NV.This is a curry which has delicate flavour of ginger and onion with lots of coconut which makes your portion of rice double as this tastes best with rice,that too boiled rice.Ingredients:Lady's finger,tender ones 20 nosOnion (M)sliced 3-4(abt 1.5cups)Ginger chopped 1tspGreen chilli(slit) 1Salt to tastelime juice 1/2tspFor Masala:Fresh coconut 1cup(grated)Roasted red chillies 3-4(byadagi variety)Tamarind size of chickpeaFor seasoning:Coconut oil 1.5tspMethod:

Wash the lady's finger and towel dry,later cut into pieces.

Prepare a masala paste with mentioned ingredients to a smooth consistency.

In a pan take the chopped onions,slit ladys' finger,salt,green chilli.

Note:Other variants instead of Lady's finger are Malabar cucumber(magge in Konkani,dosakai in Telugu,Manglur sauthe in Kannada);Breadfruit(jeevkadgi in Konkani,Deevi halasu in kannada);Potato.In case of these vegetables-then take the sliced vegetable along with chopped ginger and green chillies with little salt and pressure cook it with little water to 1-2 whistles(time taken by that particular vegetable)

Thursday, 18 December 2014

Microwave oven has become an integral part of modern kitchens which helps reheat food in no time.Here is an easy and interesting recipe of masala peanuts which are oil-free and healthy which turn out to be crunchy munchy!!I came across this recipe from a food group where Iam a member.Thanks to Ms Baleri for this wonderful recipe.Ingredients:Peanuts 1.5 cupsSalt to tasteChilli powder to tasteChickpea flour (besan) just enough to coat the nutsRice flour just enough to coat the nuts

Method:

Wash the peanuts and drain into a colander.

Transfer it to a mixing bowl.

Add salt and chilli powder according to your needs and give a nice toss,so that salt,chilli powder gets well coated.

Rest it for 1-2 hours

Sprinkle besan,rice flour just enough to coat,again toss it to help the nuts gets well coated,else u can do it with a spatula.

Place the coated nuts on a micro safe glass dish evenly and microwave on high gor 2 minutes

Give a nice stir to the nuts,again micro for 2 minutes.Do this taking in between breaks for a total 10 minutes.Let it rest in microwave for 10 more minutes even after the process is done as the warmth helps the nuts to turn crisp.

Wednesday, 17 December 2014

Batata in Konkani refers to potato and bhaji means subzi. This is my most favourite vegetable and which rarely runs out of stock in my kitchen. I generally cook it up along with something else that goes into the pressure cooker as it is the one who comes into my rescue when I am clueless about what to cook.... as something cooked out of a boiled potato is enough to tickle your palettes :).Ingredients:Large potatoes(boiled,peeled) 3 nosOnions(M) 3 nos{peeled,diced into thin slices }Green chilli(slit into 2-3pieces) 1Mustard seeds 3/4tspCumin/jeera 3/4tspUrad daal 1tspChana daal 1 tspPepper powder a pinchCurry leaves 5-6Turmeric powder/haldi 1/2-3/4 tspOil 1.5tbspSalt to tasteChopped fresh coriander 1/2 tbspMethod:

Once the onions are tender add salt to taste and potatoes(mashed with hands)add little water if it is too dry.

Add fresh coriander,cover and cook for 5 minutes.

Serves as a good accompaniment with puri,chapathi,masala dosa.

Texture should be according to the need.i.e., for puri,chapathi it should be semi-solid whereas for masala dosa stuffing it should be dry.

Note:
Have added only 1 green chilli as it belongs to the spicy variety.Increase/decrease as per spice requirements.Variation:
Can add 1/2 tsp grated ginger,1/2 tsp fine chopped garlic to the seasoning along with onions,enhances the flavour
Can add 1 chopped tomato and 1/4 cup fresh green peas as well.

Tuesday, 16 December 2014

This is a popular breakfast of the south canara region of Karnataka.In Konkani 'paan' means leaf and 'Polo' means dosa/crepe-meaning as light as a leaf.In Kannada 'Neeru',in Tulu'Neer' means water which refers to the texture of the batter.It can be further modified by adding soaked chana daal,fresh chopped onions,coriander leaves for a different outlook.Ingredients:

Dosa rice 1 1/4 cups

Fresh grated coconut 2 tsp

Water to grind the batter

Salt to taste (about 3/4tsp,apprx)

Oil for making dosas

Method:

Wash rice thoroughly and soak for 3-4 hours.

Take the drained rice,coconut &salt in a blender.

Add required water and blend to form a fine,smooth batter

Transfer into a bowl

Heat griddle and smear oil

Take a laddle full of batter and splash to form a shape(need not be round,just cover the space)

Cover with a lid,cook on medium flame for 30 secs.

Apply oil if needed

Fold into 2 or 4 folds.

Serve with chutney,pickle,dali thoy or any spicy curry and for ones with a sweet tooth can have with coconut+sugar mixture or coconut+jaggery mixture.

Note:

This batter is ready to use and does not need any fermentation.Any left over batter should be refrigerated,else becomes sour and dosas stick to the griddle.

Can be prepared adding a little more coconut than mentioned for a rich flavour or no coconut at all..but will miss that aroma!!!

Monday, 15 December 2014

Daals are staple in Indian diet.It is prepared in combination of different lentils or with vegetables or individually.The best part is that it goes good with rice or rotis.There are umpteen number of daal recipes accross India.This particular one prepared with tuvar daal alone-is a quintessential of Coastal GSB Konkani community and any formal meal is incomplete without this.In fact in some homes it is prepared everyday!!!Dali thoy is the one any Konkani person learns as a first step in cooking.This recipe uses very few ingredients but tastes out of the world.Even non amchis love it,thats my personal experience.But the best taste is deserved by the ones served in temples and many just go to have meals here for the sake of relishing "Devasthanache Dali thoy".Ingredients:Tuvar daal(split pigeon peas) 3/4 cup

Green chillies(slit) 2

Red chillies 3-4(broken into pieces)

Asafoetida(hing) 1/4tsp(adjust according to its intensity,this is the key flavouring agent here)

Turmeric powder 1/4tsp

For tempering:

oil+ghee 1.5tbsp

mustard seeds 1tsp

curry leaves 5-6

Method:

Wash daal in a couple of changes of water and take it in a pressure cooker

Add about 2 cups of water,little oil,turmeric powder and let cook for 5 minutes(i.e., when the first whistle is about to begin switch the flame to low and cook for 5 minutes,then switch off).

Once cooked,using a wire whisk or buttermilk churner beat the daal well adding salt.

Transfer into a soup pot and check the texture,it should not be too runny,so,add additional water only if needed.

Add slit green chillies, asafoetida and bring to boil(keep stirring in between else daal settles in bottom and even stick).

Friday, 12 December 2014

Pudina(Mint)plays a vital role in Mughlai cuisine.It is an aromatic herb that has a warm and refreshing flavour.It is also known for its medicinal properties too and is helpul in digestion.Here is an easy recipe of mint chutney which is a versatile one as it goes good with samosas,tikkis,cutlets,grilled vegetables,biryani,etc.,and time taken to prepare is minimal as the ingredients are mostly available at home.

Ingredients:

Fresh mint leaves(no stems,washed/cleaned)1 cup

Green chilli 1(can increase if it is of less spice variety)

Ginger chopped 1tsp

Garlic cloves 2

Salt to taste (1/4-1/2 tsp)

Roasted jeera(cumin)powder 1/2tsp

Thick Yogurt/curd about 1 cup

Method:

In a blending jar take mint,green chillies,ginger,garlic,salt and pulse.Add little water and blend to smooth consistency

Transfer to a serving bowl.Add curd and beat well

Serve garnished with roasted cumin powder

A good accompaniment with patties,tikkis,cutlets,pakodas,etc.,even goes well with rice varieties.

Thursday, 11 December 2014

"Kichidi" is generally a one pot dish involving combination of rice and lentils.This is a typical Manglorean Konkani dessert prepared with cracked wheat and chana daal. In fact a healthy dish as involves minimal useage of ghee with a tempting taste.This is more or less like the sweet pongal .Usually serves as a dessert at the end of a meal and even served as an accompaniment with thick soft dosas.

Ingredients:

Chana daal 1/3 cup

Cracked wheat 2/3cup

Sugar 1 cup

Fresh grated coconut1/3 cup

Ghee 1.5tsp

Cashews 2 tsp

Elaichi(cardamom) 4-5,deseeded and powdered

Nutmeg a pinch(optional)

Method:

In a wok heat 1/2 tsp ghee and roast chana daal/cashews on low flame till the aroma is felt.add this into a pressure cooker.

In the same pan add the remaining ghee and raost the cracked wheat,fry it for couple of minutes on low flame

To the pressure cooker having chana daal in it add about 1-1.25 cups of water.keep the base plate.

Add the roasted cracked wheat in a container with 4 parts of water and cover it with a plate.

Pressure cook for a whistle and switch the flame to low and cook for 5-8 minutes.

Let the pressure come down.

Make sure chana daal is cooked so also the wheat.

Drain chana daal and reserve water.

In a deep wok take the sugar add little water from the cooked chana daal and boil for a couple of minutes.add fresh grated coconut cook for couple of minutes.add the cooked chana daal,cracked wheat ,if it is too dry add some water and cook for 8-10 minutes giving stirs in between.

Rava is nothing but semolina or cream of wheat.Rava idli is an authentic south indian breakfast dish,but may be served for lunch /dinner as well.This is easy to prepare as no soaking ,grinding and fermenting process being involved.It is a weight-watcher friendly recipe as it has no rice and good for those who fast on festivities.It is a beautiful dish prepared with combination of daals and healthy as it is steamed.It can be served with chutney/sambhar or kurma.The ready to eat mixes are easily available in the grocery stores but if time permits and if one wants to have a preservative free then here is a easy recipe which hardly takes much time.This recipe belongs to my dear friend Ms.Jaysree Venkat who cooks yummiest food.

Add curds,fresh peas(if frozen keep in water for 5-10 mts,drain),fresh coriander leaves and mix well.if the mixture becomes too dry then add extra curds or water,do not add too much.the batter should be semi solid but of pouring consistency.

Add soda ,give a quick stir,let stand only for a minute,u'll see small bubbles in the batter,which means it has begun its reaction.

Pour a laddle of batter each in the idli mould.

Steam on high heat for 10-15 mts.

Remove the cooked idlis from the steam pot and let it cool.

Unmould the idlis with the help of a spoon

Serve hot with chutney/sambhar etc.,

Note:Add curds to the rava mixture when it is still warm.In case u prepare the mixture ahead of time,slighlty warm up the mixture before mixing curds

Variations:

This can be made adding onions into the seasoning,in that case dry roast rava to golden and keep in a bowl and do the rest of seasoning as mentioned then add 1 small onion chopped fine,saute to translucent,add green peas,chopped coriander,pour into the bowl containing roasted rava,mix well and proceed with the same method mentioned above.

While pouring into the moulds it can be granished and given a nice look.in this case don't add the cashews while roasting instead roast it with little ghee to golden and set aside.Place each cashew in the idli mould with 1tsp each of fresh grated coconut and grated carrots,then pour the batter.steam as usual.when unmoulded looks colourful and appetizing.

This is a recipe for eggless cake lovers-a chocolate cake that has no eggs,yet the texture is perfect and taste..simply awesome!!!.Baking still remains a challenge to me as I keep trying different recipes surfed from the net.This is one such I came up recently and was worth trying and will remain as one of my favourties.

I have followed this one from kiniskitchen.blogspot with a slight decrease in the quantity of liquid in the recipe with my past baking experiences.

Wednesday, 10 December 2014

Cold,cough,sneeze are all common during seasonal changes.We try to rely
on home remedies .This is a good old remedy which works mostly during common
cold/cough.The ingredients used are mostly available in the kitchen
pantry.Consuming this will have no side effects at all but definitely help in
relieving the uneasiness.This is a recipe of 'herbal tea','kashaya' or 'folk
cure'.It is a concoction of pepper, coriander, licorice, lemon grass, turmeric,
ginger ,sugar candy etc.,

Ingredients:

black peppercorns 1tsp

coriander seeds 1/2 tsp

dry ginger powder 1/2 tsp

cinnamon powder a pinch

cumin seeds a pinch

sugar candy 1tbsp

jaggery(brown sugar) 1tbsp

lemon grass stalks 8-10(1"
pieces)

turmeric powder 1/4tsp

licorice 1"piece

Method:

In a mortar or a blender crush peppercorns,cumin,coriander,licorice
to form a coarse powder

In a pot add 1 1/4 cups of water,the crushed spices and the
remaining spices

bring to boil,once starts to rolling boil,simmer the flame and boil
for further 5-8 minutes

strain the mixture

Dosage:

Take 1 tbsp. of the prepared tea 2-3 times a
day or along with warm milk or dilute with warm water.Additional honey may
be added to enhance the taste who feel it is on the spicier side.

Ingredients and their names in different
languages:

Black Pepper:kaali mirch(Hindi)kari menasu
(Kannada)meere( Konkani)

Licorice:Mulethi( Hindi)Jeshta
madhu (Kannada)Ghod khost (Konkani)

Lemon Grass:Majjige hullu (Kannada)Takka
Tana (Konkani).

Sugar Candy:Kallu sakkare(Kannada)Kade
Sakkar(Konkani)

Tips for storing lemon grass:

wash lemon grass in couple of changes of water rinsing
it thoroughly,towel dry and chop to 1 inch pieces with the help of a scissor
and place it on a paper towel on a plate and let it completely dry
under sun.It should be ready in 2-3 days.Store this in a clean jar.

Friday, 5 December 2014

The name tag of this dish itself indicates the ingredient
used in the curry.Kuvale means ashgourd in Konkani and Sasam
means mustard seeds.So,the curry is named "sasam". Konkani food
from the south coast of Karnataka has different names for the side dishes
like sukke, bhuthi, koddel, ambat, sarupkari, upkari and so on.Each one has its own
combination of spices along with coconut, tamarind and roasted red chillies
which form the quintessential ingredients of the Konkani masala paste.

This is one of my favourite curries of the typical variety,but nothing
can beat the taste served in temples.

Ingredients:

Ashgourd chunks(Without skin,pulp and seeds)
about 500 gms

(Big chunks)

For masala:

Fresh grated coconut 1 cup

Roasted red chillies 2

Mustard seeds 1/4 tsp

For seasoning:

Oil 2tsp

Mustard seeds 1 tsp

Red chilli 1(optional)

Additional ingredients:

Salt to taste

Red chilli powder a pinch

Turmeric powder 1/4 tsp

Method:

Wash the ashgourd pieces and pressure cook adding little salt,pinch of red chilli powder and turmeric powder with 1 cup of water for just one whistle.(alternatively it can be cooked directly in a pot,in that case add salt only when the gourd chunks are partly cooked.

Transfer the cooked ashgourd pieces into a soup pot.Take out some water and use it to blend the masala,and for later adjustments.

Make a masala with the ingredients mentioned to a coarse paste adding water.

Add the blended masala and let it boil for another 5 -7minutes on medium flame stirring in between using a slotted spoon taking care of the boiled chunks don't mash.Cook till the rawness of the masala fades.

In a seasoning pan heat oil,toss in the red chillies(broken into pieces),mustard and let it sizzle,add curry leaves and switch off the flame.

Pour the seasoning over the sasam.

Variations:

This curry can also be prepared with vegetables like Zucchini,Malabar
cucumber.zucchini may be cooked directly on stovetop as it cooks faster.